When using jalapenos in summer sausage, do you use the ones from a jar or chop up fresh. If fresh do you boil or roast them to bring out some heat? Or does the heat come out from smoking & baking?
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Jalapenos can be wildcards.They might taste like grass, or they might blow your head off. You can't tell just by looking.
Once a salsa maker explained to me that they use jalapenos that are completely mild, no heat at all - then to get a reliable heat level, they add pepper extract to a certain level so they'll get a consistent product from batch to batch. Look for something like "oleoresin of capsaicin" in the ingredients.